This recipe was created for my dear friend Tracy, and her daughter Suniva, who is in preschool. Tracy wanted to make a healthy vegan muffin that was just the right size for Suniva to take along for a snack to school. The goal? To make a high-protein, gluten-free mini muffin that’s also allergy-friendly and palatable to kids. As an added bonus, it would also be refined sugar-free. (more…)

It’s pear season, a glorious thing. Only problem with that is I buy way too many pears at once, and they all ripen at the exact same time, and now I have TOO MANY RIPE PEARS! So what’s a girl to do? Bake ’em up, in all their various forms of yum. The following is a simple and tasty way to work those pears into breakfast!

3. Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Whisk together flour mix, xanthan gum, baking powder, baking soda, salt, and cinnamon, until thoroughly combined. Add sugar, mix, then add oats, and toss until combined.

5. Add liquid ingredients to dry, mixing gently until combined but still lumpy with a few pockets of dry flour.

6. Add pears and gently fold into batter.

7. Fill muffin liners to the rim.

8. Bake in center of oven about 25 minutes until muffins are a lovely golden brown, rotating pan once halfway through. Remove from oven, transfer muffins to cooling rack, and let them rest about 10 minutes before serving. These are great the day you bake them, and are equally delicious the next day, re-warmed or toasted. They also freeze well. Enjoy!

To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Do NOT use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.

Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.

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Hi, I'm Cybele, Allergy-Friendly Cook, cookbook author, mom, food allergic person, CEO of Cybele's Free-to-Eat, baker of gluten-free, allergy-friendly cookies that are Free From the Top 8 Allergens, working to make the world a safer and more delicious place for eaters everywhere, one recipe at a time.